Learn how to make the perfect homemade sourdough waffles. Crispy on the outside, and nice and fluffy on the inside. This sourdough waffle recipe will become a family favorite.
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If you have been following along for awhile, you know how much I love my sourdough starter.
I made it over 8 years ago. Actually, I don’t even know exactly how long ago, but now it is a good, mature starter. We make so many things from it!
You definitely need a starter of your own. If you don’t have a sourdough starter, I’ll show you how to make one from scratch here.
Also, learn how to take care of a sourdough starter or find all of my favorite sourdough recipes here.
This recipe is a lot like my sourdough pancake recipe, just with a few, very slight tweaks. It is super delicious and our family loves it.
Cooking With Cast Iron
You all know how much I love cast iron cooking; it’s all we use in our house, so today I’m going to show you how to make these sourdough waffles in the cast iron waffle maker.
If you are new to cast iron cooking, make sure to check out How To Season Cast Iron And Cook With It Too.
You can definitely use a regular waffle maker, but this is what we use. Once you get used to cooking with cast iron, you may never turn back.
Another thing I love about the cast iron waffle maker is that seasoning makes it naturally non-stick, so you don’t have to worry about harmful non-stick coating that is commonly found on electric ones.
These sourdough waffles are perfectly crispy on the outside and light and fluffy on the inside.
Serve them warm with with some blackberry syrup and butter (YUM), or for a more classic flavor, try some maple syrup and whipped cream.
Why we make sourdough recipes:
Fermented grains are healthier than non-fermented grains. This is because non-fermented grains contain phytic acid, which makes it more difficult for your body to digest and absorb the nutrients from grains.
The fermentation process, like when making sourdough, “pre-digests” the grains for you, breaking down the phytic acid, making the nutrients in the grain more bio-available to your body and easier to digest.
Many people who cannot tolerate grains well find that they can tolerate sourdough starter if it has sat out on the counter and fermented for at least 24 hours.
Can you freeze homemade waffles?
Yes, these freeze great! Double or triple the batch, make extra, and then freeze the rest.
Lay them on a cookie sheet and freeze flat before placing them in a storage container so they don’t stick together. Or just place parchment paper between each one.
Can you use butter instead of oil?
Yes. Either butter or oil work well with this recipe. I love the crispiness that coconut oil gives, but butter would also give it delicious flavor.
Tips for making sourdough waffles:
- Be sure to use a well-seasoned cast iron waffle maker, so that nothing sticks.
- When measuring out your ingredients, do the oil first, and then measure out the honey in that same tablespoon so the residual oil makes the honey slide out nicely.
- When using a cast iron waffle maker, be sure the iron is preheated on both sides and greased before placing waffle mix in it.
- Don’t overfill it; it will spill over the sides. In my waffle maker, it takes about a cup of batter for one perfect waffle without spilling over.
- Don’t open it until is done. If it starts to stick in the middle, close it back up quickly and cook it a little longer.
- You don’t want to flip the waffle maker too often, otherwise you lose that crispy texture on the outside and nice fluffy texture in the inside. So only flip it once.
Tools you will need:
Waffle maker or I use this cast iron one
Measuring cups and spoons
Large to medium bowl
Mixing spoon or silicone spatula
Ingredients you will need:
- 2 cups fed sourdough starter – this means I fed my sourdough starter with flour and water and let sit at room temperature long enough for it to be nicely fermented. This is around 12 hours before I want to make my waffles.
- 2 eggs
- 1/4 cup + 1 Tbsp oil – I used coconut oil (I like my waffles extra crispy, so I like to add the extra oil to give them that crispiness). You could also use melted butter.
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbsp honey
- 1 tsp of vanilla
- 1 tsp baking soda- make sure there are no clumps.
Watch The Tutorial:
How To Make Sourdough Waffles
- Preheat cast iron waffle maker.
- In a large bowl, add 2 cups of fed sourdough starter, eggs, oil, salt, cinnamon, honey and vanilla. Mix well.
- Add in baking soda and stir.
- I like to add this at the end to make sure there are no clumps. Once you add this, your batter will get nice and fizzy.
- Grease the waffle maker and add a bit of batter to it. Mine takes 1 cup of batter.
- Cook it for 3-4 minutes on one side and flip. Cook for another 3-4 minutes on the other side.
- Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again.
- Serve with butter, maple syrup, and some fresh fruit.
Check out our other family favorite sourdough recipes:
- Sourdough Pizza | Mini Pizzas on Sourdough English Muffin
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Flatbread
- Cinnamon Maple Sourdough Apple Pie
- How to Make Whole Wheat Sourdough Bread
Sourdough Waffles
Learn how to make the perfect homemade sourdough waffles. Crispy on the outside and nice and fluffy on the inside, these sourdough waffle recipe will become a family favorite.
Ingredients
- 2 cups fed sourdough starter - this means I fed my sourdough starter with flour and water and let sit at room temperature long enough for it to be nicely fermented. Around 12 hours before.
- 2 eggs
- 1/4 cup +1 Tbs oil - I used coconut oil (I like my waffles extra crispy so I like to add the extra oil to give them that crispiness)
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbs honey
- 1 tsp of vanilla
- 1 tsp baking soda
Instructions
Preheat cast iron waffle maker.
In a large bowl, add 2 cups of fed sourdough starter, eggs, oil, salt, cinnamon, honey and vanilla. Mix well.
Add baking soda and stir.
Grease the waffle maker and add a bit of batter to it making sure not to overfill it.
Cook it for 3-4 minutes on one side and flip. Cook for another 3-4 minutes on the other side.
Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again.
Notes
- When using a cast iron waffle maker, be sure the waffle iron is preheated on both sides and greased before placing waffle mix in it.
- Don't overfill it; it will spill over the sides. In my waffle maker, it takes about a cup of waffle batter for one perfect waffle without spilling over.
- Don't open it until is done. It will start to stick in the middle, close it back up quickly and cook it a little longer.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 325mgCarbohydrates: 51gFiber: 4gSugar: 5gProtein: 9g
Stephanie says
Hi there! I love your pancake recipe so I’m excited to try the waffles! Question: is it 1/4 cup oil or 1/4 TBS oil?
Thanks!
Stephanie says
Thanks for fixing it!
Liz says
I adore sour dough waffles and all your tips make these so easy to prepare!! Thanks for the terrific recipe!
Julie says
These look delicious! The family is always up for waffles
Debbie Williams says
How do you start or begin a sourdough starter?
Thanks!!!
Carole says
There’s a link from this page.
wilhelmina says
Sourdough Waffles are genius! I love the flavor of these!
Sam says
I have always wanted to try sourdough waffles. Finally found one that is just perfect.
Suzy says
Our weekends always include waffles or pancakes! I’ve never made them with sourdough! These came out perfectly!
Anna says
Hi Lisa,
I followed your recipe for sourdough starter a few months ago and totally love it! Recently it was discovered that my 5th daughter (still breastfeeding) has an egg allergy. Any luck using an egg substitute in your recipes? Thank you!
Connie says
For an egg substitute, I have successfully used ENER-G Egg Replacer (ingredients: potato starch and tapioca flour). It works well in baked goods, including pancakes, waffles, and rolls. My Kroger grocery store carries it. (In a yellow box.)
Jen Neff says
Thank you for this, it’s a BIG HIT with my family! 💖(((hugs)))💖
Anna says
I love thus recipe! Been making in batches and freezing for my hungry crowd to have for breakfast. Thank you 😊
Carole says
These were delicious!
William says
Agh .. had the recipe of yours for sourdough pancakes and started them last night as they needed to sit for at least 12 hours on counter and now i lost the recipe on the site and cannot seem to find it …
I remember it took about 1/2 cup starter and one cup milk with 1 1/4 cup flour and let sit overnight and then need to add eggs ( 2 ) optional vanilla and …
Some other basics but cannot form recipe and the mix is done
Help please 🙂🙂
Lisa says
I don’t have a recipe like that. I only have the no wait pancakes, where you just take two cups of starter out to make them. https://www.farmhouseonboone.com/our-favorite-sourdough-pancakes-recipe
werdna says
Is the 2 cups of fed sourdough starter measured before it has risen or after? After feeding It can triple in size but then it slowly drops down again. Can you give us the weight instead? Thanks!
Katie says
Good morning I made your sourdough pancakes they were good but flat what could I add to have them rise more thought maybe baking powder what do you think.thanks Katie
Katherine says
I love this recipes I have tried them all! Waffles, pancakes, cinnamon rolls, it all comes so easy once you have the starter that was the first thing you explained so simply!! Thank you!!! Hooked forever on sourdough!!!
Lori says
tried the waffles this morning and oh my goodness they are awesome. keep the recipes coming!!!
Vanja Luijbregts says
Another great sourdough recipe! Easy and very quick to make. The leftovers I’ve put in the freezer, super handy to pull out to feed some hungry teenagers… A big thank you all the way from the Netherlands!!
Janae says
Just wanted to say, my starter was a little hungry. I had fed it the previous day and let it sit out for 4-5 hours before putting it in the fridge. It had a little bit of a hooch on top, probably not enough time or flour, but I still successfully was able to make these waffles! So good.
Lisa, loving all your recipes!
Making the pancakes weekly, your sourdough loafs and artisan loafs weekly and your cheeseburger soup my husband said is a new weekly recipe. Thank you so much for all the time and effort you out into these posts and videos. Love love love!
Frances says
So good and easy. The best kind of food
Kristy says
These waffles are good… until I get these random bites that are really salty/odd tasting. I completely omitted the salt from the recipe the 2nd time I made it, and I still get some bites that are not appetizing. I have tried to mix everything together really well. Am I doing something wrong? Help!
Alessandra says
Hi, it could be the baking soda, I usually filter it with a sieve 😊 it should solve your problem